Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Adetunji, Charles Oluwaseun; Akande, Samuel Adesayo; Oladipo, Anuoluwapo Kemi; Salawu, Rukayat Adenike; Onyegbula, None Akudo Francilia

doi:10.4038/rjs.v8i2.28

Cited by 27 publications

(19 citation statements)

References 16 publications

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“…GAS had higher values of pH, crude protein, fat, fibre, ash, and energy whereas UAS were higher in moisture and crude carbohydrate contents. MAB/TAPC which corroborates earlier literature reports [12,19], but exceeded limits for coliforms (E. coli inclusive) for street vended foods. However, investigators reported much higher counts when Ugba (Pentaclethra macrophylla) and Ogiri (Ricinus comminus) were incorporated into the dish [8,37].…”

supporting

confidence: 90%

“…Several researchers have reported poor personal hygiene, lack of education, ingredients, water and sanitary status of the environment as fundamental predisposing factors of microbial contamination of vended RTE foods [12][13][14][15][16][17][18]. A variety of the microbes (e.g., bacteria, fungi and viruses) reported in RTE foods not only accentuate public health risks but also produce potential toxigenic compounds [4,[19][20][21][22]. Cross/post-contamination may also be associated with insect vectors [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Culture-Dependent Evaluation of Microbial and Proximate Composition of Ready-to-Eat (RTE) African Salad Sold at Nkpolu-Oroworukwo Ultra-Modern Market (Mile 3, Diobu), Port Harcourt, Rivers State, Nigeria

Amadi

Nwankwo

2021

SAJRM

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This study attempts to evaluate culture-dependent microbial and proximate composition of African salad (Abacha) sold at Nkpolu Oroworukwo (mile 3) market, Port Harcourt, Rivers State, Nigeria. Samples were bought from stationary vendors at market within the months of March, 2019 to March, 2021. Garnished African salad (GAS) and ungarnished African salad (UAS) samples were determined by standard microbiological techniques whereas proximate composition (PC) was analysed by the methods of Association of Official of Analytical Chemists (AOAC) Total aerobic plate counts (TAPCs), total coliform counts (TCCs) and fungal counts (FCs) of GAS were higher 4.5x104CFU/g, 5.3x104CFU/g and 1.1x104CFU/g respectively as against 3.4x104CFU/g, 3.8x104 CFU/g and 0.8x104CFU/g for UAG. Microfloral diversity were more in GAS with species such as Escherichia coli, Bacillus subtilis, Klebsiella sp., Micrococcus sp.. Bacillus sp., Enterobacter sp., and Aspergillus sp., Penicillium sp., Rhizopus sp., Fusarium sp., Mucor sp., Saccharomyces and Candida species than in UAS. Nutrient composition, energy (116.00Kcal/100g) and pH (6.4) values were higher in GAS. In contrast, only the moisture (62.52±0.53%) and carbohydrate (23.21±0.21%) contents were slightly higher in UAS than those in GAS. The study revealed that African salad’ bioburden was slightly above the microbiological standard limits of International Commission on Microbiological Specification for Foods (ICMSF) and (Public Health Laboratory Service (PHLS) for RTE foods for mesophilic aerobic bacteria (MAB)/TAPC but exceeded that for total coliforms. However, the microbes detected are likely aetiologic agents of several food borne diseases (FBDs) in human and animal pathologies. Therefore, adequate surveillance, monitoring and compliance with hygienic practices and environmental sanitary measures during processing, fortification and distribution should be enforced by regulatory agencies and stakeholders for wholesome and palatable RTE foods.

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supporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Culture-Dependent Evaluation of Microbial and Proximate Composition of Ready-to-Eat (RTE) African Salad Sold at Nkpolu-Oroworukwo Ultra-Modern Market (Mile 3, Diobu), Port Harcourt, Rivers State, Nigeria

Amadi

Nwankwo

2021

SAJRM

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“…The moisture content of the samples was higher compared with the moisture content of 58.80% recorded by Omosuli et al (2017) from fufu prepared from cassava flour in their study. It was however lower than the moisture content of 72.25% recorded by Adetunji et al (2017) from fufu gotten from different market in Ilorin West. The different variation recorded in the moisture content of the fufu from the various studies might be due to the fact that some level of transpiration occurs after the processing of cassava tubers into fufu (Ikujenlola et al, 2007).…”

Section: Proximate and Dietary Fibre Composition Of Boiled And Stirred Cassava Fufucontrasting

confidence: 58%

Influence of traditional cooking methods on proximate composition, dietary fibre, keeping quality and consumer preference of biofortified fermented cassava fufu

Amadi¹,

Njoku²

2019

J. Agr. Food Sci.

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Proximate, dietary fibre, keeping quality compositions and consumer preference of traditional prepared fufu were evaluated. Freshly harvested TMS419 and TMS1368 white root and yellow root cassava tubers weighing 30kg respectively were purchased from Imo state Agricultural Development Programme (ADP). The cassava was peeled, washed, fermented for three days and sieved to get the cassava paste which was traditionally processed by boiling and stirring methods. The samples were labeled A (white boiled cassava fufu), B (white stirred cassava fufu), C (yellow boiled cassava fufu) and D (yellow stirred cassava fufu). A cross-sectional study design was used in selecting 300 respondents using multi-staged sampling technique for consumer preference. A pretested, structured and validated questionnaire was used in collecting data from the respondents. Chemical analysis was carried out to determine the proximate composition, dietary fibre, microbial analysis, and consumer preference. Data was coded and analyzed using Statistical product for service solution (SPSS) version 22.0. Proximate composition showed that sample D was significantly (p<0.05) higher in moisture (62.68%), protein (1.43%), fat (0.34%), fibre (1.02%), ash (0.60%), (37.00%) and dietary fibre (2.8%) while moisture was significantly (p<0.05) higher in sample D (62.68%). The result on microbial load showed that at day 3, sample A had the highest amount of microbial load (9.67x10 5 cfu/g). Majority (76.0%) of the consumers preferred boiling method of fufu preparation, 27% preferred boiling method due to its aroma. More than half (55.3%) and (51%) reported that stirred fufu is easier to prepare and with high quality than boiled fufu respectively. This study observed that white cassava fufu was richer in nutrients, yellow cassava fufu had longer keeping quality and white boiled cassava fufu was mostly preferred.

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“…84 g/100 g) samples. Adetunji, Akande, Oladipo, Salawu, and Onyegbula (2017), reported lower values (73.47–77.27 g/100 g) for fermented cassava flour obtained from different markets area in the Ilorin West local government area. However, similarly relatively high values (81.55–84.34 g/100 g) have also been reported for fermented cassava flour (Indrastuti, Estiasih, Christanti, Pulungan, & Zubaedah, 2018).…”

Section: Resultsmentioning

confidence: 98%

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

Oyeyinka

Ayinla

Sanusi

et al. 2020

J Food Process Preserv

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Efforts have been made to extend the poor shelf life of cassava roots through low‐temperature storage like refrigeration, but the effects of this on lafun (fermented cassava flour) had not been investigated. This study determined the chemical composition of lafun obtained from cassava roots refrigerated for 1–3 weeks and the physicochemical and sensory properties of its cooked paste. Refrigerated storage (4°C) slightly reduced the whiteness of lafun and appearance of the cooked paste. Lafun from refrigerated cassava roots showed similar titratable acidity values (approx. 0.53%), but varying pH values (4.10–5.25). Carbohydrate was the major macro‐component of lafun (approx. 84%), while calcium (40.13–60.11 mg/100 g), sodium (39.60–48.70 mg/100 g), magnesium (20.12–40.99 mg/100 g), and potassium (24.92–32.01 mg/100 g) were the major minerals. An increase in the swelling index and peak viscosity of lafun suggests an alteration in starch composition due to refrigeration. Cooked paste from lafun prepared from refrigerated cassava showed comparable quality with the control. Practical applications Refrigeration is a low‐temperature method of preservation that could be used to reduce the rate of biochemical and microbiological changes during storage and hence to extend the shelf life of fresh and processed foods. This study demonstrates the possibility of extending the shelf life of cassava roots using refrigeration without significant changes in the properties of lafun and cooked paste obtained from the stored roots. Furthermore, refrigerated storage could be used by small‐holder farmers through cooperatives and government interventions to store cassava roots for at least 3 weeks before use.

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Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

Cited by 27 publications

References 16 publications

Culture-Dependent Evaluation of Microbial and Proximate Composition of Ready-to-Eat (RTE) African Salad Sold at Nkpolu-Oroworukwo Ultra-Modern Market (Mile 3, Diobu), Port Harcourt, Rivers State, Nigeria

Culture-Dependent Evaluation of Microbial and Proximate Composition of Ready-to-Eat (RTE) African Salad Sold at Nkpolu-Oroworukwo Ultra-Modern Market (Mile 3, Diobu), Port Harcourt, Rivers State, Nigeria

Influence of traditional cooking methods on proximate composition, dietary fibre, keeping quality and consumer preference of biofortified fermented cassava fufu

Chemical and physicochemical properties of fermented flour from refrigerated cassava root and sensory properties of its cooked paste

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